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Crispy Garlicky Chicken Cutlets

Looking for something simple, yet tasty to make with your chicken breasts? Look no further, because once you taste this crispy, garlicky cutlet you will have another recipe to add to your files. When you use this recipe, your chicken breasts will cook up quickly into tender portions with a crisp, flavorful crust. They work well with rice, potatoes or pasta dishes as well as fresh vegetables like spring peas, asparagus, or spinach. This fried chicken recipe is great with or without gravy. If you do choose to make gravy, a nice creamy pan gravy works well, just like you would serve with chicken fried steak.

This fried chicken recipe will ensure that you never have to suffer from bland chicken again. The garlic is not only tasty, it is good for you. Garlic has many qualities that are helpful for your immune system and your heart. Adding more garlic to your diet may not help your breath, but you will be around a lot longer and feel better for it. You can always add more garlic if you wish, or cut back if it is too much for your personal taste.

Variations can easily be made by cutting your chicken into strips or even nuggets. The crispy crust is great on all sizes of boneless chicken. If you prefer not to pan fry to get away from oil, you can oven fry it at 325 degrees for 40 minutes. Just be sure to spray your pan. The breading can also be used on whole chicken pieces, chicken fried steak, and pork cutlets.

Ingredients –

  • 2 tablespoons granulated garlic
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • ½ cup seasoned breadcrumbs
  • 1 cup all purpose flour
  • ½ cup milk
  • 1 egg
  • 4 skinless, boneless chicken breast halves, pounded thin
  • 1 cup oil for frying


Mix the garlic, pepper, salt, flour, paprika, and breadcrumbs together in a shallow dish. In a separate bowl, whisk the milk and egg together.

Heat the oil in a skillet to 350 degrees Fahrenheit. Dip each piece of chicken into the egg mixture and then dredge in the dry mixture until the whole piece is evenly coated. Shake off any excess.

Fry the chicken in the oil for 5 minutes per side or until the juices run clear. Remove the chicken from the oil carefully and let it drain into paper towels. Serve hot.

Note: If you want to use this with whole chicken pieces, cooking will take longer. Make sure juices run clear and the internal temperature is around 180 degrees.

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